French cuisine is everywhere and nowhereit has influenced so many yet have no distinct taste to make it's own
It "has no distinct taste" the way every late 90s suit "looked like armani". If your cultural impact is great enough, it becomes impossible to perceive it as its own object, you start seeing everything else as derivative. But its prestige value remains undiminished so plebs instinctively get butthurt over the word itself and it develops a kind of anti-cachet. Hence why flyover states consider french food to be "overrated" even though there is no one doing the rating anymore, in the sense that they think is happening.
>no distinct tasteyeh, fuck France for not going the Italian route of "let's reinvent the same tomato and carb dish under 100 different forms"
Chinese, American and French food are defined by their ubiquitousness. Italian, Mexican and Japanese food are defined by their uniqueness.
>>21640924Confit and escargot immediately come to mind, as do like a dozen pastries. Beef daube is probably my favorite meal in general but I'd say it's more regional not really representative of French cooking as a whole.
>>21641550>daubekekhttps://fr.wikipedia.org/wiki/Daube>En argot, le mot « daube » qualifie ce qui est de piètre qualité[4], exemple : « Quelle daube, ce film ! »
>>21640924This post must go hard if your a fucking retard
>>21641629Are you actually this mad about france or are you just trying to work yourself up to start an argument over something hoping that other people are mad about france?
>>21641603>if your a fucking retard
>>21641629Holy shit bro
>>21641629Beef wellington is french though, it's Boeuf en Croûte but renamed by the anglos
>>21641661>>21641702Good lord, I write less than two hundred words shitting on france and there's people going OH MY GOD HOW CAN SOMEONE BE THIS OUTRAGEDChrist, the fuck happened to this place when I can trigger a nigger by making fun of fucking France?
>>21641817I'm sorry to break the bad news but it looks like you only triggered yourself
>>21640924>no distinct taste to make it's ownOne word : butter
I agreeI am a francophile and I'd like to cook and eat French food exclusively for the rest of my entire life but I don't even know what French food really isI mean what are the daily foods?
>>21641843>I am a francophile>what are the daily foods?
>>21640924They have good pastries tho
>>21641866YesI don't know any French people and I've never been to France, I just read 1-3 hours of French literature in French everyday
>>21641843Go look up French school lunch menus
>>21641876>I don't know any French people and I've never been to FrancePk?
>>21640924Mayonnaise is the taste of Lay Fronsay
>>21641899If that's an abbreviation of pourquoi then it's because I am poor, if not idk>>21641898OK
>>21641910>abbreviation of pourquoiYes. Being poor is not a barrier to know french people i don't think they care too much.
>>21641629lmao sybau unc, boeuf bourguignon mogs the shit out of everything that came out of bri'ish isles, fr no cap.
>>21641629lmao
>>21640935But here's the thing, French cuisine has no real cultural impact besides being a meme. If you go to any grocery store or generic restaurant in the West you will finds loads of Italian or English food - pizza, spaghetti, lasagna, ravioli, pesto, risotto, tiramisu etc. for Italy, and sandwiches, mac and cheese, fried chicken, fish fillets, beefsteak, scones etc. for England; people around the world eat stuff like this every day. Meanwhile nobody outside France eats French food regularly; at best people might use some sauce regularly or have a croissant at breakfast (which is actually Austrian anyway). Most people would have a hard time naming any French dish from the top of their head. It is a cuisine famous for being famous.
>>21641944>nobody outside France eats French food regularlyYes. That is usually the case when your nation has a culinary traditions and culture.
>flavored fireball shots
>>21641944I just cooked my meat I marinated in salt and garlic in butter with onions and mushrooms. Just cause I made a burger didn't mean there was no french influence
>>21641910Going from French school to the Kansas public education system was quite the culture shock desu
>>21641817Making fun of france is the oldest hat in the closet at this point
>>21641958>Italy doesn't have a culinary tradition and culture
>>21641944Probably has something to do with the fact that the average normie is too retarded to make a béchamel that isn't grainy.
>>21641978Yes. Italians eat italian food. That is because they have a culinary tradition and culture. Keep in mind each region has it's culinary tradition and culture.Are you retarded or something?
>>21640924>nowhere>no distinct tastefoie gras, camembert et andouillette! De rien, c'est cadeau les mange-merde!
>>21641629>I do the same thing with guiness
>ctrl+f baguette>0 results
>>21642006What the fuck are you even trying so say? Nothing of this has anything to do with my point that French cuisine is not influential abroad.
>>21642028Other way around. French cuisine was so influential that the techniques involved have grown ubiquitous to the point it's no longer registering as French to you.If not for the advancements of French cuisine, you'd probably be living off a diet of fermented herrings or whatever slop would pass as sustenance in your backward shithole of a country.
>>21642052You're right and I seriously hope the anons ITT are trolling and not retarded. I'm no francophile but French food is easily the most influential cuisine of the past 150 years.
>>21642011You shouldn't expect anything from a board filled with Americans discussing the latest fast food novelty
>>21640935First post best post, also authored by Bret Easton Ellis
>>21642028>French cuisine is not influential abroad.Holy fuck the absolute state of this board
>>21641944>hurr durr ids le austreeanmost midwit meme everthe austrian version is a bread roll formed into a crescent, the french adapted it to make it what it is todayit bears no similarity and the texture is completely different
>>21642098ok u fat mutt
>>21641709>Beef wellington is french though, it's Boeuf en Croûte but renamed by the anglosNot true.It was invented in Britain.
>>21641546The latter 3 are ubiquitous in the USA as well.
>>21641701Our time has come
Imagine being so uneducated not even the word RESTAURANT tipped you off that France might have codified modern gastronomy as we know it. Unironically read some history
>>21642282stop larping
>>21640924I can't name any French cuisine. I don't know what it is.
>>21640924truly the larry bird of cuisines
>>21642944>cuisinei wonder what language this is
>>21642470Or menu, chef, cuisine, etc
>>21642944I know, it's because you're one of the ignorant foodlets ruining this board.Hope that helps
>>21642944Steak au poivre is probably one of the most well known
>>21640924butter, flour, sugar: the country.
>>21641709other countries can't wrap a roast with mushroom nut paste and dough... ugh the francs...
>>21641986omg you didn't add enough cream to your gravy! inedible sauce
>>21640924>yet have no distinct taste to make it's ownESL freak
>>21642011meat butter, cheese butter, francs make a lot of butters...
>>21642982commerce words
>>21643879Power words. Even the Japanese use French culinary terms.
>>21643896it's all latin to me
>>21643899Even umami?
>>21643879commerce is a french word too kek
>>21643896Ironically most Japanese loan words are English or Dutch
>>21643920What about that guy on Iron Chef constantly yelling KWEESAN? I thought Kweesan was his name for decades but then I realized he's yelling CUISINE as in Chef de Cuisine
>>21640924I think technique and presentation is most important when it comes to classifying food as French
>>21643972nah it's just butter and herbs
>>21642052>>21642222>still cannot name a single recognisable French dish
>>21644049steak au poivrecassouletboeuf bourguignonsoupe à l'oignon gratinéelobster bisquebouillabaissetartiflettecroque monsieur / croque madame
>>21642470>calls the main course "entree">pronounces the r and t in croissant>refers to belgian potatoes as "french fries"Nothin personnel, Jacques.
>>21644049escargo
>>21642470>>21642974>>21643916The word FAGGOT also comes from the French./thread
>>21644049>recognisableSo you'll just use your ignorance as a way to sweep under the rug every dish we'll name, cool
>>21644111My car go 160 MPH
>>21644135>recognisableTells you everything you need to know about his anti-French rhetoric.
>>21641944>I never moved away from my no name home town and can count on one hand the number of times I've used my passport
>>21643912no that's Japanese...
>>21643916that's my point... sellout corrupt country, sellout corrupt words.
>>21640924French cooking techniques were so influential for a period of time that in current day they're so ubiquitous in western cooking they don't feel distinct.
The actual reason why so few French dishes (relative to the actual huge number of them) isn't available outside of France is simply that France doesn't export the ingredients to make themThey keep them all to themselves, who gives a shit about the non-FrenchI don't know how you'd pronounce MFGA, but that was their take, at least, until a few years ago
>>21644588>who gives a shit about the non-French>MFGA
>>21640935where did the flyovers touch you anon?
>>21641944except half of cooking lingo is literally all french. chef de cuisine means head of the kitchen so thats two terms right off the bat. saute, flambe, blanch , roux. if you cook at all you know these techniques so maybe you were just so surrounded by french influence you didn't even realize it
It has become a protocol at formal dining events.
>>21644605I don't know what a couple of years to you means young buckThat was a couple of years ago
>>21644059Surprised it took this long for someone to mention French onion soup.
>>21640935>the way every late 90s suit "looked like armani"At this point I knew this would be FPBP.
French is more known for technique than cuisine. Yeah they're known for food but it sucks.
>>21640924Provence has a unique flavor profile. It's their technical prowess that influence other cuisines. I'd argue french wine, cheese, bread, cured meats and butter have a very unique sense of place that taste are different from other countries that make the same products
>>21644571cool story
>>21644927How exactly does it suck Tyrone?
>>21641709The EARNED this dish after Wellington defeated France
>>21644049anglo tears
I learned today that the whole autistic kitchen system was invented by a French person? Auguste Escoffier or whatever? It was inspired by the fucking military? Why don’t we have more movies about this man?
>>21645320>flavor profile
>>21644636Jules: ok but what do they call a big Mac in antwerp? is it le big Mac?
>>21645644Blucher did more than Wellington at Waterloo
>>21645695French movie industry only has money for stupid comediesHowever Arte has a good documentary about Escoffier, dunno if they sub it englishAnd yeah Escoffier was a military cook, it works best this way
>>21646053>French movie industry only has money for stupid comedies
>>21646056Looks based
>>21642348It is. That's also why the name as a french grammar ("beef wellington", not "wellington beef" as it would be expected from british). The british freedom fryed the name because of hatred of french stuff in early 1800. It became fairly popular in england and went down in history under this name as a national dish. But meanwhile, in France, the humble "rôti de boeuf en croûte" or "filet-mignon en croûte" are common dishes since a long time.
>>21641843here's foods I can think of that I enjoy or have had cooked at least a few times at home (northern France, close to b*lgium)Gratin dauphinois Boeuf bourguignonSteak frites (salade)Poulet frite saladeBlanquette de veaupâtes jamboncaille/pintade, pâtes sauce tomate et champignon saucisse purée poulet basquaiseragoût de moutoncassouletcouscousraclettepâtes au thonpâtes au saumonlasagnes purée pdt/carottes, pdt/brocolistartines au four (camembert/maroilles)gratin de pâtes tartiflettesalade de pommes de terre/oeufs durs/haricots vertssalade de riz/tomates/thon/maïs/oeufs dursomelette pomme de terre/fromage/jamboncordon bleu filet mignon with a cheese saucerice with chicken breast and cream/mushroom saucesauté de porc tomate/champignonscoq au vinrôti de porc with potatoes and cream spinachroast beef langue de boeuf sauce aux cornichonspot-au-feu
>>21646825>Langue de boeuf sauce cornichonJust ate one yesterday
>>21641843depends on what part of francelearn the name of the departments
>>21646825>raclette>frenchLolLmao even
>>21646770You are so wrong but I think you know this.Even the the first French references were of Boeuf a la Wellington -rôti de boeuf en croûte was NEVER mentioned beforehand, it's a later French re labelling. I know /ck/ always likes to run down the Bongs but I'm afraid you are going to have to deal with it.
I wish to learn more about French cuisine and its history.
>>21643842Dumb, gay, retarded: the post
>>21647191basically picrelthey were poor and had no bread to eat so they started making pastries and shit
>>21646825Decent b8
>>21647172>>21647172Mentioned since the early 1200s. Beef, game, fowl, offal (particularly foie gras) wrapped in pastry (pâté). Le Viandier, which appeared in the late 1200s, early 1300s gave the first standardized version (pasté de Lorais, pâté de Lorraine) with porc and veal. Thousands of variations exist until today in France and Belgium - but not in the UK.In the Empire days (after the French revolution and before Napoleon's defeat) the version with beef in 1 piece, wrapped in pastry was popular both in France and England. The French version included champignons de Paris, Périgord truffle and foie gras, the English version didn't.The duke of Wellington's innovation (if he ever came up with a recipe at all) was that he added mushrooms to the English version.
>>21641540Couldn't have said it any better and I love Italian cuisine. Having a distinct taste is like saying your cuisine lacks variety desu. Also do wonder how many of the people in this thread have actually had classic French dishes made in the exact way you would have them in their region of origin. Like how many of you faggots have had like fondant potatoes I do wonder!>>21641843Baguette butter oeuf au plat
>>21647270anglos btfo once again
>>21647270Uh, what are champignons de Paris?
>>21647191Hervé This vo Kientza (what a name), the guy that invented molecular gastronomy, has a blog where he writes about French cooking terms and cooking history. It's all in French, but easily readable using Google translate.Good cookbooks are more difficult to find, especially in English. Look for "La mère Brazier", Bocuse, Michel Roux Senior and Robuchon. Look for any recipes by Alain Chapel, Fernand Point and Raymond Oliver. Forget about Escoffier, he was very inaccurate, an utter fraud at times. Look for Joseph Favre, Benoît Violier and Fredy Girardet instead.
>>21647348>Raymond OliverAka the liver destroyer
>>21647366OOOOOooooooh y'en a pour quatre personnes...Ă condition d'en manger vingt-quatre ou trente chacunes... voilĂ .
>>21647376Voyez-vous...
